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The village laid still and quiet today, the day after a night of revelry for Dia de Los Reyes, or Three Kings Day in Spain.  It was in stark contrast to the party of the night before – the village crowd had filled the streets to eagerly await the arrival of the Three Kings, while the children, their presents!  Though a bit too drained to join the celebration, KJ (my stepdaughter here for an extended school exchange) and I, en route home from a pizza dinner, managed to catch a glimpse of it all before maneuvering our way around each festivity roadblock and weaving the lighted hills in a detour back home.

The leftover pizza, however, came in handy as a nice lunchtime treat, since most stores and shops remained closed while the village slept the day away.  Probably all for the best, as the afternoon brought a dismal grey sky.  Dark clouds loomed low, and even though the winds had calmed since yesterday, frigid icy air slipped in through any opened window.  With a few sweet potatoes in the vegetable basket and coconut milk in the pantry, a light and creamy soup soon evolved.

Curried Sweet Potato Soup

Ingredients (serves 4)

  • 3 medium sized sweet potatoes, cubed
  • 1 large onion, finely diced
  • 1 piece of ginger, peeled and sliced into thin strips
  • 1 can coconut milk
  • 3 tablespoons Curry Madras
  • juice from 1/2 lemon
  • 1/4 pint (1/8 cup) water
  • 2 tablespoons grape seed oil
  • a few pinches of fresh ground sea salt and black pepper

Using a large pot, heat grape seed oil over medium high temperature.  Sauté diced onions and ginger until onions soften and the ginger becomes fragrant (~5 minutes).  Next, add sweet potatoes, cook for ~10 minutes until potatoes are just tender.  Pour in coconut milk, lemon juice, and stir in curry, salt, and pepper.  Reduce heat to medium/medium-low and allow the mixture to simmer for ~15-20 minutes; the potatoes should be fully softened once the soup is done.  Finally, cream the mixture with an immersion blender to obtain a smooth, whipped texture.  Serve steaming hot with a sprinkling of sesame seeds.